The mushroom in question is *Pleurotus ostreatus*, commonly known as the oyster mushroom. It is characterized by its crisp, delicious, and refreshing texture, making it a popular choice for culinary use. Rich in essential nutrients such as protein, polysaccharides, fats, vitamins, trace elements, and eight vital amino acids, this mushroom is often referred to as "Miso Mushroom" due to its nutritional value and unique flavor. The fruiting bodies are typically small and beautiful, with a cap diameter of less than 3 cm and a stem shorter than 6 cm. This variety has gained attention as an excellent alternative to traditional oyster mushrooms, offering significant market potential.
**Biological Characteristics:**
1. **Nutrition:** The cultivation medium typically includes cottonseed hulls, hardwood sawdust, bagasse, and crop stalks. Additional components like bran, rice bran, gypsum, and lime help support growth.
2. **Temperature:** Mycelium growth thrives between 2°C and 35°C, with optimal temperatures ranging from 24°C to 26°C. For fruit body development, the ideal range is 5°C to 30°C, with 10°C to 26°C being most favorable. Cultivation seasons can be adjusted based on regional climate conditions.
3. **Humidity:** During mycelial growth, the medium should maintain 60-65% moisture, while the germination phase requires around 65%. Once the mushrooms start developing, humidity should be increased to 85-95%, with adjustments made according to growth stages.
4. **Light:** While mycelium growth does not require light, the fruiting stage benefits from diffused light. A small amount of light, such as that from a newspaper No. 5, is sufficient to encourage proper development.
5. **Air:** As an aerobic fungus, the mushroom requires good air circulation throughout its growth cycle. Poor ventilation can lead to malformed fruit bodies. Regularly opening doors and windows helps maintain fresh air flow.
6. **pH:** The ideal pH for mycelium growth is between 6 and 6.5. Adjustments can be made using lime or phosphate fertilizers if needed.
**Cultivation Techniques:**
1. **Cultivation Season:** Spring (March to April) and autumn (September to October) are the best times for planting, though local weather conditions may influence the timing.
2. **Culture Medium Formulation:** Local resources should guide material selection. Some effective formulas include:
- 28% cottonseed hulls, 50% wood, 20% bran, 2% gypsum
- 40% cottonseed hulls, 40% bagasse, 18% bran, 2% calcium carbonate
- 35% cottonseed hulls, 58% wood dust, 5% corn flour, 2% gypsum
- 30% cottonseed hulls, 30% wood dust, 20% straw, 12% wheat bran, 8% powdered mushrooms
3. **Bagging and Inoculation:** The substrate is mixed and adjusted to 60-65% moisture, ensuring a slight drip when squeezed. Plastic bags (17×33 cm or 20×35 cm, 0.05 mm thick) are used, filled tightly and sterilized at 100°C for 14–16 hours or 125°C for 2 hours. After cooling below 28°C, inoculation is performed under sterile conditions.
4. **Fruiting Site Selection:** Mushrooms can be grown indoors or in greenhouses. They can be cultivated upright from the bag, stacked vertically, or placed on beds with soil.
5. **Mushroom Management:** After 3–5 days of post-inoculation growth, the mycelium reaches maturity, and the environment is prepared for fruiting. Water is sprayed on the floor and walls to raise humidity to 85–95%, while increasing temperature fluctuations and providing scattered light encourages primordia formation.
6. **Harvesting:** Harvest when the caps are flat and the edges are slightly curled, with a diameter not exceeding 2.5 cm. Gently remove the mushrooms by pressing the substrate and pulling them out. If grown in clusters, harvest all at once. In high temperatures (>25°C), harvest up to three times daily.
7. **Pest Control:** Maintaining cleanliness and using insect nets on windows and vents are key preventive measures. Chemical pesticides should be avoided during the fruiting stage to ensure environmental safety.
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